Preheat Oven:

• Preheat oven to 325°F (163°C).

• Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.

Make the Crust:

• In a bowl, mix graham cracker crumbs, sugar, cinnamon, and melted butter until combined.

• Press mixture firmly into the bottom of the prepared pan.

• Bake for 8 minutes, then set aside to cool.

Prepare the Cinnamon Swirl:

• In a small bowl, stir together brown sugar, cinnamon, flour, and melted butter until smooth. Set aside.

Make the Cheesecake Filling:

• Beat cream cheese until smooth and creamy.

• Add sugar and mix well.

• Beat in eggs, one at a time, followed by sour cream and vanilla. Mix until smooth, but don’t overmix.

Assemble the Cheesecake:

• Pour half of the cheesecake batter over the cooled crust.

• Drizzle half of the cinnamon swirl over the batter and swirl gently with a knife.

• Repeat with remaining batter and cinnamon swirl, swirling again on top.

Bake:

• Bake for 50–60 minutes or until center is almost set (slightly jiggly in the middle is okay).

• Turn off oven, crack the door, and let cheesecake sit for 1 hour.

• Chill in the fridge for at least 4 hours or overnight.

Add the Glaze:

• In a bowl, whisk together powdered sugar, milk, and vanilla until smooth.

• Drizzle over the chilled cheesecake before serving.

Serve:

• Slice and enjoy the rich, cinnamon roll-inspired flavor!